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Vegetarian Breakfast Burrito

By Jessica Lynn Montgomerie on October 26, 2010

0 Reviews
  • timer
  • Prep Time: 40 mins
  • Total Time: 40 mins
  • Serves: 8, Yield: 8 burritos

About This Recipe

"Easy to make ahead and freeze for a quick breakfast or lunch. BUT defrost them before you reheat them, if you do freeze them. I use 10-inch whole wheat tortillas or white flour tortillas."

Ingredients

    • 8 flour tortillas
    • 1 medium onion
    • 2 garlic cloves
    • 1 cup brown rice
    • 1 cup green chili sauce
    • 1 1/2 cups egg substitute
    • salt and pepper
    • 1 (12 ounce) packages firm tofu
    • 1 tablespoon olive oil
    • aluminum foil

Directions

  1. 1. Prepare the brown rice according to package directions.
  2. 2. Preheat oven to 350 degrees.
  3. 3. Cube the tofu and simmer it in a small saucepan with the green chili until the tofu is cooked and has absorbed the flavor of the chili (10-15 minutes).
  4. 4. Sautee the onion and garlic in olive oil.
  5. 5. Add the egg beaters and cook. Set aside.
  6. 6. Heat the tortillas on a baking sheet in the oven for 5 minutes.
  7. 7. When the rice is cooked, divide all of the prepared ingredients evenly among the eight tortillas.
  8. 8. Roll the burritos tightly and wrap in aluminum foil.
  9. 9. Freeze in a gallon-sized zip-lock bag for up to a month.
Page 2 of 2 Vegetarian Breakfast Burrito (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (187 g)

Servings Per Recipe: 8

Amount Per Serving
%
Calories 276.4
 
Calories from Fat 72
26%
Amount Per Serving
%
Total Fat 8.0g
12%
Saturated Fat 1.6g
8%
Cholesterol 0.4mg
0%
Sugars 2.7 g
Sodium 289.0mg
12%
Total Carbohydrate 37.4g
12%
Dietary Fiber 2.9g
11%
Sugars 2.7 g
10%
Protein 13.8g
27%

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